Chocolate mousse with poached peaches

This recipe is a dessert lover's dream! Creamy, indulgent chocolate mousse is paired with juicy poached peaches for a decadent dessert that's made for sharing

By Jennene Plummer
  • 15 mins preparation
  • 40 mins cooking
  • 4 hrs marinating
  • Serves 4
  • Print
This recipe first appeared in Woman's Day.
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Chocolate mousse
  • 350 millilitre double cream
  • 120 gram dark chocolate, at least 70% cocoa solids, chopped
  • 1 large egg white
  • 1 pinch salt
  • 60 gram caster sugar
  • assorted flower petals
Poached peaches
  • 1 litre water
  • 500 gram caster sugar
  • juice of 1 lemon
  • 4 ripe peaches, halved, pitted, sliced


Chocolate mousse
  • 1
    Warm half the cream in a small saucepan set over moderate heat until it reaches boiling point.
  • 2
    Remove pan from heat and add chocolate. Leave to stand for 1 minute, then whisk gently until totally smooth.
  • 3
    Pour into a bowl sat inside a larger bowl of iced water. Stir in the remaining cream and beat with an electric whisk until softly peaked.
  • 4
    Beat egg white in a separate, clean mixing bowl with a pinch of salt until stiffly peaked. Beat in the sugar, one tablespoon at a time, until you have a glossy meringue.
  • 5
    Fold the meringue into the chocolate cream. Cover and chill for at least 4 hours.
Poached peaches
  • 6
    Combine water, sugar, and lemon juice in a large, heavy-based saucepan.
  • 7
    Bring to the boil over moderate heat, stirring until sugar has dissolved. Boil the syrup for 5 minutes before adding peach slices.
  • 8
    Reduce to a gentle simmer, cover, then cook for 8-10 minutes until the peaches are very soft. Set aside to cool.
  • 9
    Spoon mousse into bowls. Add poached peaches and garnish with flower petals just before serving.